Leccino: Somewhat milder than Frantoio, this olive is rich, buttery and distinctively olive tasting, but delicate. A good early producer.

Maurino: A medium-sized, typically Tuscan oil variety. It is of medium vigor with a pendulous habit, while the fruiting branches are delicate with rising tips.

Moraiolo: A very fruity, flavorful Tuscan variety that is planted throughout central Italy. The tree is resistant to wind.

Pendolino: Primarily used as a pollinator (approximately 10% required per orchard), These olives produce oil of good quality and quantity for blending.

Coratina: From southern Italy (flourishes in warm climates), this varietal produces a strong oil often used for blending.

Picholine: A dual purpose olive (oil & table) from the south of France with good cold resistance.

Taggiasca: From Liguria (Genoa) a very fruity variety prized throughout Italy for it's exceptional flavor.

Canino:A typical oil variety. It has small fruit (1-2 grams), spherical in shape. The yield in oil is moderate (15-16%) but the quality of the product is good. Mission:A tree of strong vigor with an erect habit and canopy of medium density. Prized as a dual-purpose variety, being used in green and black pickling as well as oil production. When mature, the fruit has about 22% oil content.Itrana:A cultivar used for both table and oil. The oil is of good quality (average yield is 20%) pleasing in taste and very prized.

Arbequina:An oil-producing cultivar with high oil content, very productive, producing every year and with a high rooting ability for its leafy cuttings. A tree of medium vigor with a weeping shape.Manzanilla:Used for table fruit, it is spherical, slightly asymmetrical with a rounded top and bottom. The olives (3-5 grams in weight) are picked very early (September), when they are green.